Ingredients
- 1 package (16 ounces) uncooked elbow macaroni
- 1/2 pound bacon strips, diced
- 1 quart (4 cups) heavy whipping cream
- 4 tablespoons fresh rosemary leaves, minced
- 8 ounces Roelli Little Mountain cheese (alpine-style), shredded (2 cups)
- Salt and freshly ground pepper to taste
- Minced fresh chives
Preparation
Step 1
Cook macaroni according to package directions; drain reserving 3 tablespoon water. Meanwhile, fry bacon in a large skillet until crisp. Remove to paper towel with a slotted spoon to drain. Set aside.
Pour cream in a Dutch oven; sprinkle with rosemary. Bring cream mixture to a gentle boil over medium heat, whisking constantly. Gently boil, whisking constantly, until cream is reduced by half. Reduce heat to low; gradually stir in Little Mountain until melted. Add macaroni, reserved water and bacon; heat through, stirring constantly. Remove from the heat. Season with salt and pepper to taste.
Chris Roelli is a fourth generation Master Cheesemaker. His Little Mountain cheese has a smooth, rich flavor with a nutty finish. In 2016, this special cheese received top honors, winning Best of Show in the American Cheese Society's cheese competition!
Cook macaroni according to package directions; drain reserving 3 tablespoon water. Meanwhile, fry bacon in a large skillet until crisp. Remove to paper towel with a slotted spoon to drain. Set aside.
Pour cream in a Dutch oven; sprinkle with rosemary. Bring cream mixture to a gentle boil over medium heat, whisking constantly. Gently boil, whisking constantly, until cream is reduced by half. Reduce heat to low; gradually stir in Little Mountain until melted. Add macaroni, reserved water and bacon; heat through, stirring constantly. Remove from the heat. Season with salt and pepper to taste.
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